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Grilled Chicken Wings with Peperoncini Garlic Butter

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Smoky grilled wings tossed in a silky peperoncini garlic butter, bright, tangy, and ultra savory, perfect for game day platters or summer cookouts.

Ingredients

Scale
  • 2 pounds chicken wings, flats and drumettes separated
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter, melted
  • 4 garlic cloves, minced
  • 1/2 cup peperoncini peppers, finely chopped
  • 2 tablespoons peperoncini brine
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Pat the wings very dry with paper towels. Toss with olive oil, 3/4 teaspoon kosher salt, and black pepper until evenly coated.
  2. Preheat a grill to medium high heat and oil the grates lightly.
  3. Arrange wings over indirect heat. Cover and grill 20 to 25 minutes, turning occasionally, until the skin begins to crisp and the meat is mostly cooked.
  4. Move wings over direct heat and grill 3 to 5 minutes, turning as needed, until the skin is charred in spots and the internal temperature reaches 175°F (80°C).
  5. While wings finish, melt butter in a small skillet over medium heat. Add garlic and cook 30 to 60 seconds until fragrant. Stir in chopped peperoncini, peperoncini brine, and remaining 1/2 teaspoon kosher salt. Simmer 1 to 2 minutes, then remove from heat and stir in parsley.
  6. Transfer hot wings to a large bowl and pour the peperoncini garlic butter over top. Toss until every piece is glossy and well coated.
  7. Plate the wings, garnish with extra parsley, and serve immediately with lemon wedges.

Notes

  • Drying the wings thoroughly helps the skin crisp on the grill.
  • Grill with the lid closed to maintain steady heat and render fat evenly.
  • For extra heat, add a pinch of red chili flakes to the butter sauce.
  • Note: Toss wings in the butter just before serving so the skin stays crisp and glossy.

Nutrition

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